FEB 15
2024
PASSED
8 violations2 CRITICALDETAILS
SANITARY INSPECTION RECORD — CITY OF DALLAS
✕
LA MICHOACANA MEAT MARKET - TAQUERIA.
BEAT. 33/100
3380 LOMBARDY LN · BACHMAN LAKE, DALLAS
Last inspected February 15, 2024 · passed
33 critical violations on file. Recent issues warrant caution.
THE NUMBERS
INSPECTIONS
16
16 passed
VIOLATIONS
105
includes 33 critical
RECORDS COVER
7 YEARS
since Dec 2016
INSPECTION HISTORY
*02 Cold Hold (41øF/45øF or below)
Observed raw eggs @ 81.1 F
*03 Food products not maintained at 135øF or above
Observed pork @ 117.7 F, chicken 100.8 F, potatoes @ 127.2 F
*14 When to wash hands before donning new gloves
*19 Backflow prevention device - installed
Provide backflow prevention device on hoe
*37 Food protected from cross contamination by separating fruits and vegetables from ready-to-eat fo
separate cut fruits and vegetables into separate containers
*39 Cutting surfaces.
*42 Dirty nonfood contact surfaces
Clean RIC gaskets
*43 Light bulbs, light shields provided
Repair light under venthood
AUG 152023PASSED6 violations2 CRITICALDETAILS
AUG 15
2023
PASSED
6 violations2 CRITICALDETAILS
*01 Cooling -- ingredients from ambient within 4 hours to 41øF
Observed cut tomatoes @ 45.3F after 4 hours of cooling from 70 F
*03 Food products not maintained at 135øF or above
Observed chicken drum @ 99.1 F and beef @ 101.3 F
*19 Water & Plumbing in good repair- per code
Repair back flow device where hose is connected (damaged)
*29 Cold/hot hold unit thermometer easily viewable
Provide thermometer inside RIC
*42 Dirty nonfood contact surfaces
Clean dirty venthood
*43 Light bulbs, light shields provided
Replace/repair missing air ducts under venthood
FEB 242023PASSED9 violations2 CRITICALDETAILS
FEB 24
2023
PASSED
9 violations2 CRITICALDETAILS
*02 Cold Hold (41øF/45øF or below)
Observed cut tomatoes @ 50.8 F and ceviche @ 48.2 F
*03 Food products not maintained at 135øF or above
Observed fried fish @ 125.7 F
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
Observed raw fish & beef stored over avocados and milk
*14 When to wash hands before donning new gloves
*19 Backflow prevention device - installed
Repair backflow prevention device 3-comp sink
*21 RFSM - Not On Site
ConsumerHealthRFSMandTemp.Dallascityall.com
*36 Containers of chemical sanitizing solutions stored off the floor and used in a manner that preve
*39 Equipment in good repair and proper adjustment.
Repair RIC in front with ceviche , not holding temps under 41 F
*42 Dirty nonfood contact surfaces
Clean dirty venthood
OCT 32022PASSED6 violations2 CRITICALDETAILS
OCT 3
2022
PASSED
6 violations2 CRITICALDETAILS
*10 Clean Sight and Touch
Observed no sanitizer in sanitizing compartment of 3-comp sink ( 0 ppm CL)
*18 Toxic items labeling-non original container
Label all non-original chemical bottles with common name of chemical
*19 Backflow prevention device - installed
Provide backflow prevention to all hose inlets
*21 RFSM - Not On Site
*34 Pest control-routine inspections for
Observed flies in establishment
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed scoop handle touching dry-ingredient product. Keep handles upright & protected
FEB 162022PASSED3 violations1 CRITICALDETAILS
FEB 16
2022
PASSED
3 violations1 CRITICALDETAILS
*10 Sanitization after Cleaning
Observed employee wash a utensil without sanitizing after.
*18 Toxic items labeling-non original container
Observed chemical spray bottle without a label. COS
*47 Conditions of Permit-in use of food equipment
Permit not posted. Call 214-670-8083 for info.
show all 16 inspections →
SEP 192021PASSED9 violationsDETAILS
SEP 19
2021
PASSED
9 violationsDETAILS
*03 Food products not maintained at 135øF or above
beef soup 113 degrees F
*22 Accredited food handler certificate - 60 days
*24 Food Labeling- with common name of the food
label drink dispensers
*35 Jewelry Prohibition
properly store personal items
*40 Handle & dispense of cleaned utensils, single-use
*43 Light - 50 foot : Food and utensils area
replace missing light underneath vent a hood system
*42 Floors/walls/ceiling/nonfood dirty
*45 Premises shall be maintained in good repair
repair ric near serving line
*12 A food employee or conditional employee shall report to PIC the information as specified under (
MAR 242021PASSED3 violations2 CRITICALDETAILS
MAR 24
2021
PASSED
3 violations2 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer bucket 0 ppm Cl
*18 Toxic items labeling-non original container
Label chemical spray bottles
*47 Handwashing signage
Provide hand wash sign at hand sink
OCT 62020PASSED6 violations3 CRITICALDETAILS
OCT 6
2020
PASSED
6 violations3 CRITICALDETAILS
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer bucket 0 ppm Cl
*14 When to wash hands before donning new gloves
observed not washing hands before putting on gloves.
*18 Toxic items labeling-non original container
Observed spray bottles and sanitizer bucket not labeled.
*27 Cooling method, criteria - smaller portions
Observed cooling in large container. Cool in smaller portions on ice.
*29 Food thermometers provided and accessible
Provide thermometer in RIC
*45 Drying Mops-air dry
Hang mop to allow air dry
MAR 122020PASSED4 violations2 CRITICALDETAILS
MAR 12
2020
PASSED
4 violations2 CRITICALDETAILS
*09 Raw ready to eat - Food protected from cross contamination by separating, storage, preparation,
Observed raw meat over sauce
*10 Chlorine sanitizer concentration, minimum temp.
Observed sanitizer in bucket 10 ppm.
*18 Toxic items labeling-non original container
Observed spray bottle w/ no label
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed using cup as scoop. Scoop must have handle.
MAY 282019PASSED13 violations4 CRITICALDETAILS
MAY 28
2019
PASSED
13 violations4 CRITICALDETAILS
*24 Food Labeling- with common name of the food
No labeling on salsa in front coolers.
*45 Premises shall be maintained in good repair
Observed holes in ceiling tiles in dining area, dirty and wet.
*37 Storing the food where it is not exposed to splash, dust, or other contamination
Bread was stored in shopping bag.
*36 Cloths in-use for wiping food spills used for no other purpose
Observed cleaning cloth underneath the cutting board.
*29 Mechanical holding unit, thermometer location
No thermometer found in front reach in cooler containing the salsa.
*39 In-use utensils, between-use storage. During pauses in food preparation or dispensing, food prep
Observed small container being used as a scoop for salsa
*21 RFSM - Not On Site
There was no RFSM certificate present onsite. Provide within 48 hrs.
*28 Date marking > 24 hrs,on site,temp 41F
Observed no date marking on bulk items in the walk in cooler. Clearly date TCS foods for 7 days.
*18 Toxic items storage adjacent to food/utensils
Observed chemical bottle stored near bulk spices
*47 Health permit posted
Health Permit needs to be posted in visible place.
*43 Ventilation,mechanical
Too hot in the Taqueria, temperature was reading at 76F
*32 Damaged Equipment
Plastic containers used as replacement for missing wheel on the reach in cooler. Wicker basket was used as a storage basket for lids.
*42 Dirty nonfood contact surfaces
Observed dirty and dusty vents in the dining area, vents were also rusty and leaking.
APR 142019PASSED16 violations5 CRITICALDETAILS
APR 14
2019
PASSED
16 violations5 CRITICALDETAILS
*35 Eating food, chewing gum, drinking beverages, or using tobacco
Properly store personal drinks.
*36 Cloths in-use for wiping between uses stored
Clean small cutting/prep area.
*01 Cooling -- total 6 hours, 135-41øF
cooked vegetables Cool in small, shallow containers.
*47 Other Violations
Label soap and sanitizer dispenser at handwash sink.
*45 Ceiling easily cleanable and light in color
Unapproved ceiling tiles by handwash sink.
*37 Food shall be protected from contamination by storing the food in a clean, dry location
Clean air vents above food prep area.
*18 Toxic items labeling-non original container
spray bottles
*40 Reuse of single service articles
Store dry ingredients in food grade durable containers.
*21 A establishment shall have written procedures for employees to follow when responding to vomitin
*43 Light - 50 foot : Food and utensils area
vent hood
*41 Food storage containers, identified with common name of food.
bulk drink containers
*03 Food products not maintained at 135øF or above
pork 107F
*42 Dirty nonfood contact surfaces
Clean exterior of bulk food containers.
*39 Cutting surfaces.
*33 Rinsing procedures - 3 compartment sink
*10 Clean Sight and Touch
Clean and sanitize small cutting/prep area.
OCT 162018PASSED3 violations2 CRITICALDETAILS
OCT 16
2018
PASSED
3 violations2 CRITICALDETAILS
*10 Clean Sight and Touch
clean the inside of the microwave
*18 Toxic items labeling-non original container
*27 Cooling, heating, and holding capacities. Equipment
cold holding unit used to hold sauces was observed at 48.5 degrees F
APR 182018PASSED4 violations3 CRITICALDETAILS
APR 18
2018
PASSED
4 violations3 CRITICALDETAILS
*18 Toxic items labeling-non original container
spray bottle not labeled with chemical name
*02 Cold Hold (41øF/45øF or below)
salsa bar is not holding proper temperature
*03 Food products not maintained at 135øF or above
carnitas reading 131F
*15 Bare hands contact with ready-to-eat foods
cook was cutting avocado bare hand- asked to throw away
OCT 302017PASSED3 violationsDETAILS
OCT 30
2017
PASSED
3 violationsDETAILS
*47 Conditions of Permit-in use of food equipment
Have latest inspection report posted where customers can see or have a sign stating that inspection report is available upon request
*42 Dirty nonfood contact surfaces
clean gaskets of reach in cooler / clean above three compartment sink shelve where clean dishes are stored
*19 Water & Plumbing in good repair- per code
repair plumbing under three compartment sink
MAY 132017PASSED7 violations2 CRITICALDETAILS
MAY 13
2017
PASSED
7 violations2 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
food tray put directly on top of rte food
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
raw bacon and sausage store together
*18 Toxic items storage adjacent to food/utensils
bleach
*10 Chlorine sanitizer concentration, minimum temp.
0 ppm chlorine
*28 Date marking > 24 hrs,on site,temp 41F
ham, lime, bacon
*37 Storing the food at least 15 cm (6 inches) above the floor
*42 Nonfood-contact surfaces material
towel under the cutting board
DEC 72016PASSED5 violations1 CRITICALDETAILS
DEC 7
2016
PASSED
5 violations1 CRITICALDETAILS
*07 Food safe, good condition, unadulterated, and honestly presented
separate avocado with cabbage sallad
*09 Food protected cross contamination arrange each type food in equipment so cross is prevented
observed raw meat and sausage store together
*10 Chlorine sanitizer concentration, minimum temp.
0 ppm
*28 Date marking > 24 hrs,on site,temp 41F
sausage
*39 Utensils, single serve items 6 inches off - floor
Data sourced from City of Dallas Code Compliance. We'd love to link you straight to this restaurant's record — turns out Dallas considers that a luxury. The full dataset is what's on offer →